The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stone Milled Sourdough

TinkMan's picture
TinkMan

Stone Milled Sourdough

So - I bit the bullet and bought a Schnitzer Grano 200 stone mill, some organic wheat berries and got to work making my first whole wheat sourdough loaf. To be honest, I chickened out a bit and only used 60% whole wheat flour (WWF) & 40% T55 flour.

Here's how it went down:

Ingredients:

Poolish - 60g starter/170g WWF/220g water.

Dough - Poolish/250g WWF/300g T55/300g water/15g salt.

Technique : 

Mixed poolish and fermented 24 hours in fridge.

Mixed dough ( except salt ).

Autolyse 30min.

Mix salt & 4 stretch / fold at 20min intervals.

Shaped into boule & into oiled bowl in fridge for 10 hrs. ( Dough had roughly tripled in that time).

Shaped the loaf ( cold ) & 50-60min final proof.

Baked in dutch oven for 50min at 240C ( 25 covered / 25 open )

Not a bad result!

barryvabeach's picture
barryvabeach

Great looking loaf.  Hope you love your mill and the taste of fresh milled flour.

TinkMan's picture
TinkMan

Yes it definately has more character in the flavor. Almost a grassy undertone (not that surprising I suppose). Nice to know you're eating more healthy too. Cheers, Lincoln 

IceDemeter's picture
IceDemeter

and what a great new toy ...uh, um, tool - I mean tool ;)

Now that you've started down the path of milling your own, you'll have to pick up some screens and do extractions, too - so that you can still be using that great tasting fresh flour even when you "chicken out" - or just decide that you want a lighter dough.

Looking forward to hearing how you like the flavours, and the differences in working with the freshly milled grains.

 
TinkMan's picture
TinkMan

By screens - do you mean a sieve? What's been your experience by sifting off more coarse material - do you end up with less bran in the final flour or is it just finer basically? I could definately feel the rougher texture when I got my hands into the dough, but patient stretching gradually got some nice elastic tension before my bulk proofing.

barryvabeach's picture
barryvabeach

Lincoln, if you tasted a grassy undertone, I assume you were using red berries.  White winter wheat berries have much less of that taste.